Name: Butternut Coconut Squash Soup with Greens
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 tablespoon olive oil; 2 medium carrots, diced; 2 stalks celery, diced; 1 medium onion, diced; ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 5 cups vegetable stock; 1 (16 oz.) bag frozen butternut squash cubes; 2 cups fresh arugula; 1 (13.5 oz.) can coconut milk; 1 teaspoon paprika; ¼ teaspoon cayenne

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This insanely delicious soup is filled with the flavors of sweet butternut squash, creamy coconut milk, and peppery arugula! Bonus: It requires about 5 minutes of hand on prep time!

Author: Launie Kettler
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 8 servings 1x

Ingredients

1 tablespoon olive oil

2 medium carrots, diced

2 stalks celery, diced

1 medium onion, diced

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

5 cups vegetable stock

1 (16 oz.) bag frozen butternut squash cubes

2 cups fresh arugula

1 (13.5 oz.) can coconut milk

1 teaspoon paprika

1/4 teaspoon cayenne

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Instructions

Heat olive oil in a large soup pot or Dutch oven over medium heat until it shimmers.

Add carrots, celery, and onion.

Season with salt and pepper.

Sauté for 5 minutes, or until softened.

Add stock and butternut cubes and bring to a simmer, about 5 minutes.

Add in arugula, coconut milk, paprika, and cayenne.

Cook for 5 minutes, or until arugula is wilted.

Using an immersion blender, process to desired texture.

Serve, and enjoy!

Notes

Note: This soup will keep for up to 3 days in the refrigerator.

Nutrition Facts

Serving Size: 1 cup
Calories: 657
Sugar: 10.3g
Sodium: 2535mg
Fat: 54.7g
Saturated Fat: 37.8g
Carbohydrates: 48.1g
Fiber: 12.9g
Protein: 10.7g
Cholesterol: 0mg

Find it online: https://thecoconutmama.com/butternut-coconut-squash-soup-with-greens/